Peach Sorbet

First, put the sugar in a small saucepan and slowly dilute it with a glass of water

Transfer the saucepan to the heat and cook the syrup until large bubbles form on the surface: at this point, remove it from the heat and let it cool

Bring water to a boil in a pot, then turn off the heat and immerse the peaches for a few minutes in the very hot water (this will make peeling easier)

Then peel the fruits, cut them into wedges (remove the pits), and place them in a bowl, sprinkling them with lemon juice as you go to prevent them from browning

Once done, transfer the peaches to the blender jar and puree them; pour this into the previously used bowl and gradually add the now-cold sugar syrup, stirring continuously

Then divide the mixture into ice trays with dividers and place it in the freezer for at least 3 hours

After this time, remove the trays from the freezer and divide the sorbet into 'squares,' collecting them in a bowl

Then put the squares in the blender jar and blend at maximum speed until the sorbet is creamy again; this process will make it less watery and more creamy

Finally, put the obtained cream in a container and place it in the freezer for another 30 minutes to firm up slightly

Serve the sorbet in individual cups after shaping it into balls with the appropriate tool